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I always make sure to use the best ingredients and precise techniques when preparing an iconic dessert like Apple Pie. The balance between the tender, flaky crust and the spiced, caramelized apple filling is key. Here’s my approach for a perfect apple pie.
Step1
Let’s prepare the dough for this apple pie
Start by combining flour, salt, and sugar in a large bowl. Add the chilled butter cubes, and using a pastry cutter or your hands, work the butter into the flour until the mixture looks like coarse crumbs. Don’t overwork it. Add cold water, one tablespoon at a time, and gently mix until the dough just comes together. Divide the dough in two, wrap each portion in plastic, and refrigerate for at least 30 minutes. （Don’t skip this resting time—it ensures the crust is tender）
Step2
Make the filling
While the dough chills, prepare the filling. In a large bowl, toss your sliced apples with lemon juice to prevent browning. Add both sugars, cinnamon, nutmeg, salt, and cornstarch. Toss everything well to coat. Let the apples sit for 10–15 minutes so the juices can release, then strain to remove excess liquid. This prevents a soggy bottom crust.The unique feature of this pie is that it adds a small amount of white sugar and a large amount of brown sugar. （I like using a mix of tart Granny Smith and sweet Fuji apples to create a balanced flavor）
Step3
Roll out the dough
On a floured surface, roll out one dough portion into a 12-inch circle. Gently transfer it to a 9-inch pie pan, pressing it into the edges. Trim any excess dough hanging over the sides, leaving about 1 inch. Roll out the second dough portion for the top crust. I like round noodles, but strips are also a good choice.（To prevent the crust from shrinking when baking, rest it in the fridge for 10–15 minutes before adding the filling）
Step4
Assemble the pie
Spoon your prepared apple filling into the crust. Dot the filling with butter. Carefully place the second dough layer over the apples. Trim and crimp the edges to seal. For a decorative touch, cut slits in the top to allow steam to escape, or create a lattice pattern for a more rustic look.（If you want a glossy finish, brush the top with an egg wash made from one beaten egg mixed with a tablespoon of heavy cream）
Step5
- Bake the pie
Preheat your oven to 425°F (220°C). Bake the pie for 45–50 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool for at least 1 hour before slicing—this helps the filling set.
Why I love making apple pie
Apple pie is a comfort dessert that’s rich in flavor and history. Whether you’re sharing it with family or serving it at a holiday gathering, the combination of tender apples, buttery crust, and warm spices never fails to impress. With a few simple tricks and the right technique, this classic will always be a crowd-pleaser.
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FAQ
does apple pie need to berefrigerated？
If your apple pie contains egg, dairy, or cream fillings, yes, refrigerate it.
What apples are good for pie?
The best pies use a mix of firm, tart and sweet apples for flavor and texture balance.
Why is my apple pie filling runny after baking?
Use enough thickener: Add cornstarch or flour. For 6 cups of apples, use at least 1 tablespoon of cornstarch.
